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Me? The smoker? Or the method?
I am having my meat come out dry and not tender, I am using a new 120 gal offset that I just built. I want to focus on my last cook, chuck roast. 1. Temperature ranged from 220 to 275 (I feal I need to tighten this swing down) 2. Used water pan 3. Wrapped in paper after 3 hours, cooked 3 more... -
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New member saying hello
Hello all, I am glad to find the forum and hope to share ideas with everyone. I am from South Louisiana and have been smoking on a WSM for about 10 years, still learning, consistancey avoids me. I have just built a 120 gal offset smoker and learning how to use it, will soon be posting on a...
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